Char Siu Chicken is a deliciously sweet and sticky dish featuring tender chicken glazed with that classic red-hued Chinese barbecue sauce. The marinade, rich with flavors like hoisin sauce, honey, soy, and a hint of five-spice, caramelizes beautifully when cooked, giving the chicken a mouthwatering, slightly charred finish.
I love making Char Siu Chicken when I want something that feels special but doesn’t need hours in the kitchen. The mix of sweet and savory is perfect every time, and it’s so fun to watch the sauce bubble up and thicken as the chicken roasts. A little tip I always keep in mind is to let the chicken marinate for at least a few hours—even better overnight—so those flavors sink right in.
When I serve Char Siu Chicken, I often pair it with simple steamed rice and some quick stir-fried greens for a meal that feels balanced and comforting. The leftovers are fantastic too—great for sandwiches or tossed into a salad. It’s one of those dishes that brings a little taste of celebration to any day of the week.
Key Ingredients & Substitutions for Char Siu Chicken
Chicken Thighs: Using boneless, skinless thighs keeps the meat juicy and tender. You can swap for chicken breasts, but thighs have better flavor and stay moist.
Hoisin Sauce & Oyster Sauce: These add the sweet and umami depth. If you don’t have oyster sauce, soy sauce with a splash of hoisin can work. For hoisin, try a mix of soy sauce, honey, and a bit of five-spice.
Shaoxing Wine: This adds a subtle aroma. Dry sherry is a good substitute, or you can use mirin or a little apple juice if avoiding alcohol.
Five-Spice Powder: Cassia cinnamon, cloves, fennel, star anise, and Sichuan peppercorn create the signature flavor. If you don’t have it, cinnamon and a pinch of ground cloves help.
Red Food Coloring: This is optional and mainly for traditional red color. It doesn’t change the taste, so feel free to leave it out.
How Do You Get That Perfect Char Siu Char and Glaze?
To get the classic char and sticky glaze, the marinating and roasting steps are key:
- Marinate the chicken for several hours or overnight. This lets the flavors soak in deeply.
- Roast at 400°F (200°C) on a wire rack to allow even cooking and air circulation.
- Baste twice with the reserved marinade. This builds layers of flavor and creates a glossy finish.
- If you want more char, use the broiler for 2-3 minutes at the end. Watch closely to avoid burning.
- Let the chicken rest before slicing to keep the juices in.
Following these tips will give you tender meat with that perfect mix of sweet, savory, and slightly smoky flavors.
Equipment You’ll Need
- Baking sheet – sturdy and large enough to hold all the chicken pieces comfortably.
- Wire rack – helps the chicken roast evenly and the marinade to caramelize well.
- Mixing bowl – for combining the marinade ingredients easily.
- Resealable plastic bag or shallow dish – for marinating the chicken thoroughly.
- Basting brush – lets you spread the marinade evenly while roasting.
- Meat thermometer (optional) – great for checking the chicken is cooked just right without drying out.
Flavor Variations & Add-Ins
- Try pork shoulder or pork belly instead of chicken for a richer, classic char siu taste.
- Add a splash of sesame oil to the marinade for a nutty twist I like to use sometimes.
- Mix in some chili flakes or Sriracha if you want a spicy kick to balance the sweetness.
- Pair with stir-fried bell peppers or snap peas for extra crunch and color on the side.
How to Make Char Siu Chicken?
Ingredients You’ll Need:
- 1.5 lbs (700g) boneless, skinless chicken thighs
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp Chinese Shaoxing wine (or dry sherry)
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tsp five-spice powder
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tsp red food coloring (optional, for traditional color)
- Cooked jasmine or white rice, for serving
- Blanched or sautéed greens (such as bok choy), for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of active prep, plus at least 4 hours for marinating (ideally overnight). Roasting and resting will take around 35 to 40 minutes. Plan for most of the flavor to develop during the marinating time, so the longer the better!
Step-by-Step Instructions:
1. Make the Marinade:
In a bowl, mix hoisin sauce, soy sauce, honey, Shaoxing wine, oyster sauce, brown sugar, five-spice powder, minced garlic, grated ginger, and red food coloring (if using). Stir well to combine everything into a smooth marinade.
2. Marinate the Chicken:
Put your chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure every piece is covered. Seal or cover, and place it in the fridge for at least 4 hours, but overnight makes it tastier.
3. Prepare to Roast:
Preheat your oven to 400°F (200°C). Line a baking sheet with foil for easy cleanup and place a wire rack on top — this helps the chicken cook evenly and lets the marinade caramelize nicely.
4. Roast and Baste:
Arrange the chicken on the wire rack, saving the leftover marinade. Roast for 20 minutes, then brush the chicken with the reserved marinade. Turn the pieces around, baste again, and roast for another 10 to 15 minutes until cooked through and beautifully caramelized. If you want extra char, broil the chicken for 2 to 3 minutes at the end — watch it closely to avoid burning.
5. Rest and Serve:
Take the chicken out and let it rest for 5 minutes to keep the juices inside. Slice into pieces and serve over steamed jasmine rice with blanched or sautéed greens like bok choy or Chinese broccoli on the side.
Enjoy your delicious, tender, and perfectly glazed Char Siu Chicken!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can use frozen chicken thighs, but make sure to fully thaw them in the fridge overnight before marinating. This helps the marinade penetrate and ensures even cooking.
How Long Should I Marinate the Chicken?
For the best flavor, marinate the chicken for at least 4 hours, but overnight is ideal. The longer marinating time lets the spices and sauces fully infuse the meat.
Can I Substitute Shaoxing Wine?
If you don’t have Shaoxing wine, dry sherry is a great substitute. You can also use mirin or a splash of apple juice if you prefer a non-alcoholic option.
How Do I Store Leftover Char Siu Chicken?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to preserve the glaze and tenderness.
